Do you racking your brain trying to decide what to make for dinner each night? I know I do, almost every day! It’s funny because years ago my grandmother remarked that the hardest part about cooking is deciding what to cook. I guess it’s an age old problem many of us face. Well I have one yummy suggestion for you. Try out this delicious Honey Sesame Seed Shrimp dish. It’s probably one of the simplest shrimp dish you will ever make.
You can make Honey Sesame Seed Shrimp in about half an hour. It’s basically a stir-fry, but with a sweet honey twist.
I serve it with steamed white rice, but it would go well with noodles too! It’s a great addition to your dinner menu!
Honey Sesame Seed Shrimp
Ingredients:
2 Lbs. Extra Large Shrimp – shelled & deveined
1/2 Cup Honey
1 Cup Soy Sauce
1/4 Cup Sesame Oil
2 Cloves Garlic – minced
2 Tsp. Sesame Seeds + extra for garnish if desired
1 Stalk Green Onions – chopped + extra for garnish if desired
1 Tbs. Mochiko Sweet Rice Flour or Corn Starch
1/4 Cup Water
1 Tbs. Sesame Oil for frying
Directions:
Combine all ingredients (except shrimp, Mochiko, and water) in a mixing bowl
Separate about 1/4 of mixture in a small bowl and reserve for later
Toss shrimp in marinade and marinate for about 15 minutes
Heat Sesame oil in wok or frying pan
Dissolve Mochiko flour or corn starch in water
Remove Shrimp from marinade – discard used marinade
Stir fry shrimp in hot sesame oil until it shrimp start to turn pink
Add reserved unused marinade to shrimp
Stir in dissolved Mochiko or corn starch
Stir until sauce thickens slightly
Remove from heat and garnish with extra sesame seeds and green onions
Serve immediately
- 2 Lbs. Extra Large Shrimp Peeled and deveined
- 1/2 Cup honey
- 1 Cup soy sauce
- 1/4 Cup sesame oil
- 2 Cloves garlic minced
- 2 Tsp. Sesame Seeds +extra for garnish if desired
- 1 Stalk green onions chopped + extra for garnish if desired
- 1 Tbs. Mochiko Sweet Rice Flour or Corn Starch
- 1/4 Cup Water
- 1 Tbs. sesame oil for frying
- Combine all ingredients (except shrimp, Mochiko, and water) in a mixing bowl
- Separate about 1/4 of mixture in a small bowl and reserve for later
- Toss shrimp in marinade and marinate for about 15 minutes
- Heat Sesame oil in wok or frying pan
- Dissolve Mochiko flour or corn starch in water
- Remove Shrimp from marinade - discard used marinade
- Stir fry shrimp in hot sesame oil until it shrimp start to turn pink
- Add reserved unused marinade to shrimp
- Stir in dissolved Mochiko or corn starch
- Stir until sauce thickens slightly
- Remove from heat and garnish with extra sesame seeds and green onions Serve immediately
